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Cinnamon Roll Recipe - Soft, Buttery, and Perfectly Swirled

Cinnamon Roll Recipe - Soft, Buttery, and Perfectly Swirled

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour (about 4 to 4 1/2 cups)
  • Granulated sugar (for the dough)
  • Brown sugar (for the filling)
  • Ground cinnamon
  • Active dry yeast or instant yeast
  • Whole milk (or 2%)
  • Unsalted butter
  • Large eggs
  • Salt
  • Vanilla extract
  • Cream cheese (for frosting, optional but recommended)
  • Powdered sugar
  • Heavy cream or milk (to loosen the glaze)
  • Neutral oil or extra butter (for greasing)

Method
 

  1. Warm the milk. Heat 1 cup of milk until warm to the touch (about 110°F/43°C). It should feel like a warm bath—not hot. Hot milk can kill the yeast.
  2. Activate the yeast. In a large bowl, combine the warm milk, 2 1/4 teaspoons yeast (one packet), and 1 tablespoon granulated sugar. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
  3. Mix the dough. Add 1/4 cup granulated sugar, 1/3 cup melted butter (cooled slightly), 2 large eggs, and 1 teaspoon salt. Stir to combine. Add 3 1/2 cups flour and mix with a spoon or dough hook until a shaggy dough forms.
  4. Knead until smooth. Knead by hand on a lightly floured surface or with a mixer on medium-low for 6–8 minutes, adding up to 1 cup more flour as needed. The dough should be soft, slightly tacky, and smooth—not sticky or stiff.
  5. First rise. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 60–90 minutes, or until doubled in size. A gently warmed (but turned-off) oven works well.
  6. Make the filling. In a small bowl, mix 3/4 cup brown sugar with 1 1/2 tablespoons ground cinnamon and a pinch of salt. Soften 1/3 cup butter for spreading.
  7. Roll out the dough. Punch down the dough and turn it onto a floured surface. Roll into a rectangle about 16x12 inches. Keep the edges neat for even rolls.
  8. Spread and sprinkle. Spread the softened butter over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
  9. Roll tightly. Starting from the long edge opposite the border, roll the dough into a tight log. Pinch the seam to seal.
  10. Slice the rolls. Cut into 12 even pieces (about 1 1/4 to 1 1/2 inches thick). Use a sharp knife or unflavored dental floss for clean cuts.
  11. Second rise. Arrange the rolls in a greased 9x13-inch pan, leaving slight space between them. Cover and let rise 30–45 minutes, until puffy and touching.
  12. Preheat and bake. Preheat the oven to 350°F (175°C). Bake for 22–26 minutes, until the tops are lightly golden and the centers are just set. Do not overbake or they’ll dry out.
  13. Make the glaze. Beat 4 ounces cream cheese (softened) with 2 tablespoons butter, 1 cup powdered sugar, 1 teaspoon vanilla, and 1–2 tablespoons milk or cream until smooth. For a thinner glaze, add a bit more liquid.
  14. Frost while warm. Spread half the glaze over the rolls while they’re warm to let it melt into the swirls. After 5 minutes, add the rest for a creamy finish.
  15. Serve. Let the rolls cool slightly so the centers set. Serve warm and enjoy.